Perfect pizza, pronto - includes recipes - Cover Story

Vegetarian Times, June, 1996 by Nancy Ross Ryan

After dough has risen 15 minutes, turn out with spatula onto lightly floured surface. Roll out into 14-inch circle, dusting top lightly with flour as needed to prevent sticking. Brush excess flour from dough; fold dough in half, then in half again. Place on lightly oiled 14-inch pizza pan. Unfold dough, ease to fit. Create thin rim by pressing dough down with thumb 1/4 inch from edge.

Spread dough with pizza sauce. Top with eggplant mixture. Bake 12 minutes. Remove from oven. Top with mozzarella cheese and return to oven immediately. Bake until cheese is bubbly and dough is golden brown and cooked through, 6 to 8 minutes.

Remove from oven. Transfer to pizza peel or board. Wait 5 minutes before cutting into wedges with pizza cutter or sharp serrated knife. If desired, serve with crushed red pepper flakes and grated Parmesan or Parmesan-style soy cheese. Makes 8 large wedges.

Variation: Instead of pizza sauce, substitute 1/4 cup Low-fat Pesto (see recipe on p. 56). PER WEDGE: 270 CAL.; 15G PROT.; 6G TOTAL FAT (3G SAT. FAT); 40G CARB.; 15SMG CHOL.; 630MG SOD.; 4G FIBER. LACTO/VEGAN

Big Bowl of Bread

This bread can be mixed, kneaded and baked (wash and dry bowl in between) in the same stainless steel bowl. (Glass or ceramic bowls may not stand up to 500-degree heat.) if it's baked in a straight-sided bowl, the end shape is easier to slice, but any 1-quart stainless steel bowl will do.

1 recipe Fast Pizza Dough, mixed

and kneaded but not risen

Preheat oven to 500 degrees. Lightly oil a 1-quart stainless steel (preferably straight-sided) bowl with vegetable oil spray.

On lightly floured surface, shape dough into round loaf. Place in bowl. Snip 8 1 - to 1 1/2 -inch slits with sharp kitchen scissors in dough about 1/2 inch from edge of bowl and pointing toward center.

Let rise 30 minutes in bowl covered with damp kitchen towel or lightly oiled waxed paper, oiled side down.

Bake until top is lightly browned and loaf sounds hollow when tapped on bottom, 25 to 30 minutes. Remove from oven. Release from bowl by running long flat spatula or knife around edge. Let cool right side up, on wire rack. Makes 10 slices. PER SLICE: 130 CAL.; 5G PROT.; 0.5G TOTAL FAT (0.1 SAT. FAT); 27G CARB.; 0 CHOL.; 213MGSOD.; 1G FIBER. VEGAN

Broccoli Pizza

In general, ready-to-use broccoli florets come in smaller sizes than similarly packaged cauliflower florets. If there are any really big ones, cut them up before sauteing. Check the expiration date on the bag and look for fresh green florets with no yellow or brown spots.

1 recipe Fast Pizza dough, mixed

and kneaded 1-lb. bag ready-to-use broccoli

florets 1 to 2 cloves garlic, peeled and

crushed in garlic press 8-oz. can low-fat pizza sauce 8-oz. bag grated low-moisture, part-skim

mozzarella (2 cups) or 8

oz. grated mozzarella-style soy

cheese (see glossary, p. 118)

Preheat oven to 500 degrees. While pizza dough is rising, heat oil over medium-high heat in a 12-inch nonstick skillet. Add broccoli florets, cover and cook 2 to 3 minutes, stirring 1 or 2 times. Add garlic; cook 3 to 4 minutes more. Uncover pan; remove from heat. Set aside.